Hi Gail, thanks so much for posting this wonderful recipe. I am not Mexican My family is from central America but I have always loved authentic mexican cooking. I was wondering if i could use pasilla peppers instead? If so, how many should I use and would the soaking method b different?
Thanks so much Rebeca Sent from my iPhone On Apr 25, 2013, at 12:57 AM, gail johnson <[email protected]> wrote: > my notes: > first, Mexico in my Kitchen is a good website to get a lot of Mexican cooking > ideas for traditional dishes. It has a lot about the history behind the > particular dish. > second, I don't take out the seeds because we like it hot. > > Is she using dried peppers? If using fresh I would think the soaking step can > be illiminated. > > > Mexico in my Kitchen: How to make Pozole/ Como hacer Pozole > pozo > The original Pozole is made using dried Hominy and the pig’s head and neck > bones. Dried hominy (hulled and dried kernels of corn) adds an incomparable > corn flavor to this soup, but canned hominy is commonly used as a > substitute. We are using canned hominy in this recipe since it is available > at the supermarkets here in the States and buying dried Hominy and pig’s head > meat is hard to find. This recipe is for a red pozole, even though in Mexico > we also have white (with out the red sauce) and green pozole adding Salsa > Verde . And yes, you can use chicken instead of pork for the soup if you > prefer. Note: Pozole can be refrigerated for up to 5 days, it taste even > better, and it also freezes well. > Ingredients: > For 6 generous servings and hopefully some leftovers :) > 4 quarts of water > 2 pounds cubed pork shoulder. > 1 pound pork spare ribs or baby back ribs > 3 cans (15 ounces each) hominy, drained and rinsed > 1 white onion cut in quarters > 8 large garlic cloves > Salt to taste > For the red sauce: > 5 Guajillo peppers cleaned, seeded, open flat, and deveined > 5 Ancho peppers cleaned, seeded, open flat, and deveined > 6 Garlic cloves > 1 medium white onion coarsely chopped > 2 Tablespoon vegetable or canola oil > 1/2 teaspoon dry Mexican oregano > salt to taste > For the Garnish: > 1 Head of lettuce finely shredded > 1 1/2 cup of onions, finely chopped > 1 1/2 cup of radishes sliced > Ground Chile Piquin to taste > Mexican oregano > Deep fried Corn tortillas (Tostadas) > Limes, cut in wedges > Optional : Avocado chopped > Instructions: > Heat water in a large stock pot. Add onion, salt and pork meat and spareribs > . Salt. Bring to a boil, then lower the heat and let simmer, partially > covered for 2 and half hours or until meat is tender and falling off the > bone. While cooking, skim top layer of foam and fat from the pot using a > ladle. If necessary, add warm water to maintain the same level of broth in > the pot. > Remove pork from broth; reserve broth. Trim excess fat, and remove meat from > bones; discard bones, onion and garlic from the broth. Shred meat, and cover. > Now for the sauce, soak the ancho and guajillo peppers in water just enough > to cover for 25-30 minutes until soft. > Blend peppers using a blender or food processor with garlic cloves, chopped > onion and oregano adding some of the water in which they were soaking. Puree > mixture until smooth. > Heat oil in a large skillet over medium-high. Add the dry pepper puree and > salt to taste, stirring constantly as it splatters. Reduce heat to medium; > simmer, about 25 minutes. > Using a strainer, add the sauce to the broth. Bring to a boil and add the > meat, and simmer gently, for about 10 minutes. Stir in white hominy, and > season with salt and pepper. Simmer until heated through. > Serve Pozole in large soup bowls and place garnishes on the side. Buen > Provecho! > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
